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Zesty Roasted Green Beans with Creole Tomatoes
| Zesty Roasted Green Beans with Creole Tomatoes | Print |
Recipe By: Alice Morrow
Zesty Roasted Green Beans with Creole Tomatoes
Ingredients
- 1 (16-oz.) bag microwavable Crystal Valley French Beans (steamer type)
- Juice of 2 lemons
- Sea salt, fresh black pepper
- Olive oil
- 1 (7-oz.) carton fresh pico de gallo
- 1 large Creole tomato, sliced into thick slices
- Cindy’s Kitchen Vidalia Onion and Cilantro Dressing or your favorite dressing (something that is tangy)
- Thick balsamic vinegar
- Fresh parmesan cheese, optional
Instructions
- Follow directions on the steamer bag but cut back the cooking time by 1 minute.
- Remove beans from bag and place in a baking dish that has been sprayed with PAM.
- Season beans with salt and pepper. Drizzle with olive oil.
- Mix in the pico and lemon juice with the green beans. Mix well. Spread beans back out so that they are not too stacked. Drizzle the Vidalia dressing over the beans.
- Slice the Creole tomato into thick slices and lay on top of the beans.
- Sprinkle top of tomatoes with salt and pepper.
- Then drizzle the thick balsamic vinegar on top of the tomatoes.
- Garnish with lemon slices.
- Bake in 350 oven until tomatoes look roasted.
- Remove from oven and garnish with fresh parmesan cheese if desired.
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